Benefit of eating carrots
Shared from healthyeatingcom
Carrots contain beta-carotene, a pigment molecule that breaks down into two vitamin A molecules. Your body uses vitamin A to control cell growth and development. The vitamin helps your cells mature so that they can help to make up functional tissue. Vitamin A also helps fight infection — it keeps your skin healthy to prevent pathogens from entering your system. Eating 1 cup of chopped carrots provides you with 10,605 micrograms of vitamin A, which is far more than the 900 micrograms required daily for men or 700 micrograms for women, according to the Linus Pauling Institute.
Vitamin K
Getting enough vitamin K helps your body respond to injury. It helps your body form blood clots to prevent abnormal bleeding. Vitamin K deficiency causes spontaneous nosebleeds, abnormal bruising and bleeding long after injury. A cup of chopped carrots contains 16.9 micrograms of vitamin K. This represents about 19 percent of the recommended daily intake for women or 14 percent for men, according to the University of Maryland Medical Center.
Vitamin B-6
Eating carrots contributes to your daily intake of vitamin B-6, or pyridoxine. This vitamin aids in the function of your nervous system. It allows your brain to make neurotransmitters, the chemicals that nerve cells use to communicate. Getting enough pyridoxine also helps your body make hemoglobin, a protein your red blood cells need to carry oxygen. Adults ages 19 to 50 need 1.3 milligrams of vitamin B-6 daily, according to the Linus Pauling Institute, while men and women ages 51 or older need 1.7 or 1.5 milligrams, respectively. Each cup of chopped carrots contains 0.18 milligram of vitamin B-6.
Cooking Ideas
Try cooking grated carrots into your oatmeal and then topping it with maple syrup, raisins and a sprinkling of chopped walnuts for carrot cake oatmeal. Combine steamed baby carrots with steamed snow peas, mint and an apple cider vinaigrette for a refreshing warm salad. Add leftover steamed carrots to your smoothies to boost the nutrient value of your beverage, or juice raw carrots along with apples and beets for a fresh and vibrant juice that comes packed with essential nutrients.
Recipe
2 cups all purpose flour
1/2 cup brown sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1 tsp. orange zest
1 egg, beaten.
Milk
1/3 cup melted butter
1 small can crushed pineapple, drained and save juice
1 shredded carrot
1 1/2 tsp. vanilla
Drain pineapple and add juice to cup and finish out with 1 cup liquid.
Stir together the flour, baking powder, cinnamon, and brown sugar. I n a separate bowl,
Beat egg with fork and add ,milk and syrup( to make the one cup), add carrots, pineapple and vanilla
Now mix the wet ingredients into the dry and stir just until blended, do not over mix Hope you enjoy this recipe and come back soon.
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Mary's Country Kitchen 